Almond-Coconut Granola Recipe
I limit my grains but when I do have it, I will eat oats. Granola is so convenient to take on the go or eat it like cereal with nut milk. It lasts for weeks, so make a large batch each time and you'll be set. I don't know how many weeks it is good for since we usually eat it all in about a month.
Yield: 15 cups
*Measurements in bold are by weight
3 fluid ounce = 3/4 cup coconut oil
9 fluid ounce = 5/6 cup honey
3.5 oz = 3/4 cup nut / seed butter
3/8 oz = 1 T vanilla extract 10 drops of SweetLeaf English Toffee Stevia
2 lb = 8 cups rolled oats (one 2lb bag at Trader Joe’s)
5 oz = 2 cups coconut flakes, unsweetened
10 oz = 2 cups nuts, slices/whole
1.5 oz = 1/3 cup coconut sugar
1/8 oz = 3/4 tsp sea salt
6 oz = 1 cup dried fruit (optional)
Preheat oven to 275F.
Spray & line two half sheet pans with parchment paper for easy clean-up.
In a small pot, heat the liquid ingredients just until warm.
Mix all dry ingredients in a large bowl.Pour the liquids over the dries and mix.
Spread granola out evenly onto pans and bake for 1 hour or once golden. Add dried fruit.
Cool completely, store in airtight container for three weeks, maybe more.
Measuring by weight is much more efficient. It's faster to use a scale and without needing measuring spoons and cups, there are less dishes to wash.